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Ingredients
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Fish Batter
Fish
Chips
Cole Slaw
Method
Fish Batter Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Whisk together until well blended.
- 2
Add Sparkling Water
Gradually pour in the cold sparkling water, whisking continuously until the batter is smooth and free of lumps. Set aside.
Fish Preparation
- 3
Prepare Fish
Rinse the fish fillets under cold water and pat dry with paper towels. Season both sides with salt and pepper.
- 4
Heat Oil
In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Batter and Fry Fish
Dip each seasoned fish fillet into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Chips Preparation
- 6
Prepare Potatoes
Peel the russet potatoes and cut them into thick strips, resembling traditional chips.
- 7
Fry Chips
In the same oil used for frying the fish, fry the potato strips in batches until golden and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt while hot.
Cole Slaw Preparation
- 8
Combine Vegetables
In a large bowl, combine the shredded cabbage and grated carrot.
- 9
Make Dressing
In a separate smaller bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and salt until smooth.
- 10
Mix and Serve
Pour the dressing over the cabbage and carrot mixture. Toss well to combine. Refrigerate for at least 30 minutes before serving for flavors to meld.
Serving
- 11
Plate and Serve
Serve the crispy fish alongside the chips with a generous portion of cole slaw on the side. Enjoy your Ye Olde Fish & Chips!